Wash the mussels under cold water and remove any beards- you can use a small knife. Discard any mussels that are already open.

In a large pan heat the olive oil, heat medium to high, add onion and garlic and sauté for a few minutes until the onion is translucent and soft. Add thyme (or oregano) and cilli and sauté a couple of minutes more. Add the mussels and wine, cover and cook until the mussels have opened. Remove that didn’t open. Add the tinned tomato and simmer until the sauce has thickened.

In the meantime cook the spaghetti al dente.

When the sauce is ready add the spaghetti to the pan and a handful of basil leaves coarsely cut. Mix gently and serve.